I love a good, deeply flavored chicken stock that comes together quickly. This Instant Pot method gives rich, savory stock in about 40 minutes instead of hours on the stove, and I make a big batch most weekends to build quick meals during the week. When I have leftover roast chicken or wings, I often turn that into stock and then use it in everything from soups to casseroles like this chicken enchilada rice casserole.
Why Make This Recipe
- Speed: You get roasted flavor and deep collagen extraction in roughly 40 minutes, much faster than simmering on the stovetop.
- Versatility: Use it for soups, risottos, sauces, or to cook grains for extra flavor.
- Nutrition: Homemade stock supplies gelatin, minerals, and joint-friendly collagen without additives.
- Waste reduction: It’s an excellent way to use leftover bones and veggie scraps.
- Personal insight: I love this recipe because it turns a few scraps into a kitchen staple that upgrades simple weeknight meals like my Mediterranean chicken with feta and spinach.
Recipe Overview
- Prep time: 10 minutes (plus optional 20–30 minutes roasting)
- Cook time: 30 minutes pressure + 10–15 minutes natural release
- Total time: 40–55 minutes (with roasting)
- Servings: Makes about 8–10 cups (depending on bones/water)
- Difficulty: Easy
- Method: Pressure-cooking in an Instant Pot (6-quart recommended) to extract flavor quickly, finishing with a fine strain.
My Experience Making This Recipe
I tested this method several times with raw bones and with roasted carcasses and found roasting adds color and depth. Early tests were a bit bland until I adjusted roasting and natural release time, which improved clarity and taste.
How to Make Instant Pot Chicken Stock: Savory Flavor in Just 40 Minutes
Start with 2–3 lb chicken bones or a carcass, 1 large onion (quartered), 2 carrots (halved), 2 celery stalks (halved), 4 garlic cloves (crushed), 2 bay leaves, 1 teaspoon whole black peppercorns, and 10 cups cold water. Optional: roast bones and veggies at 425°F for 20–30 minutes for deeper flavor. Place everything in a 6-quart Instant Pot, set to High Pressure for 30 minutes, then allow a 10–15 minute natural pressure release before quick-releasing remaining pressure. Strain through a fine-mesh sieve lined with cheesecloth, cool, and refrigerate or freeze in portions for later use with comfort dishes like Mediterranean chicken.
Expert Tips for Success
- Roast for color: Roast bones and halved vegetables at 425°F for 20–30 minutes to deepen flavor and color. This step is optional but transformative.
- Cold water start: Always start with cold water to help proteins and impurities rise to the surface for cleaner stock.
- Natural release helps: Letting the Instant Pot naturally release for 10–15 minutes reduces turbulence and yields clearer stock.
- Strain and chill: Strain through fine mesh (or cheesecloth) right away, then chill in an ice bath before refrigerating to limit bacterial growth.
- Size matters: Use a 6-quart Instant Pot for typical home batches; don’t fill the pot past the MAX line.
How to Serve Instant Pot Chicken Stock: Savory Flavor in Just 40 Minutes
- As a base for soups: Make chicken noodle, matzo ball, or vegetable soups using 1–2 cups stock per bowl.
- For grains and risotto: Substitute stock for water when cooking rice or risotto for richer flavor.
- In sauces and gravies: Reduce stock on the stove to concentrate it for pan sauces or gravy.
- Comfort dishes: Use as the cooking liquid for recipes like teriyaki chicken rice dinner to add depth.
Storage and Reheating Guide
- Refrigerate: Store in airtight containers in the fridge for up to 4 days. Cool to room temp quickly and refrigerate within 2 hours.
- Freeze: Freeze in 1- or 2-cup portions in labeled freezer-safe containers or heavy-duty zip-top bags (lay flat to save space) for up to 6 months.
- Reheat: Thaw overnight in the fridge, then reheat gently to a simmer (165°F) on the stove. Microwave covered and stir, checking temperature. Remove solidified fat after chilling for a leaner stock.
- Tip: Freeze in ice cube trays for small amounts useful for sauces.
Recipe Variations
- Gluten-free/dairy-free: This stock is naturally gluten-free and dairy-free if you avoid adding soy sauce or butter.
- Richer bone broth-style: Pressure-cook bones 2 hours at high pressure for deeper gelatin extraction (longer time yields thicker stock).
- Herb-forward: Add a sprig each of thyme and rosemary and reduce bay to 1 for a fresher profile.
- Vegetarian alternative: Roast mushrooms, onion, carrots, celery, and tomato paste; pressure-cook with vegetable broth for a vegetarian “stock.”
Nutritional Highlights
- Collagen and amino acids: Homemade chicken stock contains gelatin and amino acids like glycine, which support digestion and joint health.
- Low calorie: Unsalted stock is low in calories and fat; fat content depends on whether you skim it.
- Allergens: Contains chicken. If you add soy (e.g., for an Asian twist), note soy allergens. Typical serving: 1 cup per use as a base or sipper.
Troubleshooting Common Issues
- Cloudy stock: Avoid vigorous boiling and use natural pressure release; strain through cheesecloth and chill to allow particles to settle. Roasting bones less or starting with cold water can help.
- Bland flavor: Roast bones/veggies, increase pressure time by 10–20 minutes, or reduce the stock on the stove to concentrate. Season at the end, not before cooking.
- Too greasy: Chill the stock in the fridge; the fat will solidify on top and can be easily removed before reheating.
Frequently Asked Questions
Q: Can I use a store-bought rotisserie chicken carcass?
A: Yes. A rotisserie carcass adds roasted flavor and often more fat, so you may want to roast additional veggies or reduce added fat after chilling. Use the same 30-minute pressure method; if the carcass is small, reduce water to about 6–8 cups.
Q: How long should I pressure-cook bones for maximum gelatin?
A: For a quick, rich stock use 30 minutes at high pressure. For a gelatin-thick bone broth, increase to 90–120 minutes at high pressure in the Instant Pot. Longer time extracts more collagen.
Q: Should I salt the stock during cooking?
A: I recommend lightly salting (about 1/2–1 teaspoon) or leaving it unsalted and finishing with salt when using the stock in recipes. This prevents over-salting after reduction or when combined with other salty ingredients.
Q: Can I can chicken stock for shelf-stable storage?
A: Home-pressure canning broths requires specific tested recipes, procedures, and equipment; it’s safer and easier to freeze or refrigerate stock. If you intend to can, follow USDA or trusted extension guidelines for safe processing.
Conclusion
For a deeper read and another popular Instant Pot approach, check out this Instant Pot Chicken Stock That’s Just As Flavorful As the Slow ….
Instant Pot Chicken Stock
- Total Time: 45 minutes
- Yield: 8–10 cups
- Diet: Gluten-Free
Description
A quick and easy way to make rich, savory chicken stock in an Instant Pot, perfect for soups, risottos, and sauces.
Ingredients
- 2–3 lb chicken bones or carcass
- 1 large onion, quartered
- 2 carrots, halved
- 2 celery stalks, halved
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 10 cups cold water
Instructions
- Optional: Roast bones and vegetables at 425°F for 20–30 minutes for deeper flavor.
- Place all ingredients in a 6-quart Instant Pot.
- Set to High Pressure for 30 minutes.
- Allow a natural pressure release for 10–15 minutes, then quick-release remaining pressure.
- Strain through a fine-mesh sieve lined with cheesecloth.
- Cool and refrigerate or freeze in portions for later use.
Notes
Always start with cold water to help proteins and impurities rise to the surface for cleaner stock. Strain and chill immediately to limit bacterial growth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American